Jo Parodi's Pumpkin Parfait Pie
Yield
1 piePrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| 4 | teaspoons |
gelatin, unflavored
|
*
|
| 1 | tablespoon |
coffee
instant powder |
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | cup |
water
boiling |
|
| 1 | pint |
ice cream
vanilla |
*
|
| 1 | cup |
pumpkin
mashed, canned |
|
| 9 | inch |
graham cracker pie crust
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 2E+1 | ml |
gelatin, unflavored
|
*
|
| 15 | ml |
coffee
instant powder |
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 237 | ml |
water
boiling |
|
| 473 | ml |
ice cream
vanilla |
*
|
| 237 | ml |
pumpkin
mashed, canned |
|
| 9 | inch |
graham cracker pie crust
|
*
|
Directions
Blend brown sugar, gelatin, coffee powder and spices in mixing bowl.
Add boiling water and stir to dissolve. Add ice cream by spoonfuls, stirring until smooth.
Stir in pumpkin. Chill until mixture mounds when spooned, about 5 minutes.
Spoon into crust and chill until firm.
